Oreo Mini Philly Cheesecakes Food

OREO MINI PHILLY CHEESECAKES

Steps:

• Heat oven to 350 degrees F.
• Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended.
• Place 1 cookie in bottom of each of 12 paper-lined muffin cups. Fill with batter.
• Bake 20 minutes or until centres are almost set. Cool. Refrigerate 3 hours. Melt chocolate as directed on package; drizzle over cheesecakes. Top with COOL WHIP.

OREO® MINI CHEESECAKES

Steps:

• Move oven rack to middle tier and preheat oven to 350 degrees F (175 degrees C). Line 24 mini-muffin cups with miniature paper liners.
• Beat cream cheese, eggs, and sugar together in a bowl until smooth.
• Put 1 cookie into the bottom of each paper liner. Spoon the cream cheese mixture atop the cookies.
• Bake in preheated oven until nearly set in the middle, about 15 minutes.
• Move tins to a wire rack to cool slightly before refrigerating until the cheesecake layer sets firmly, about 3 hours.

OREO LOVER'S CHEESECAKE

Steps:

• For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
• Place the cookies in a large resealable plastic bag and crush until fine crumbs form but there are still a few larger chunks. Pour in the butter, reseal the bag and shake until the cookies are well coated.
• Firmly press the cookie mixture into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help pack it in and make it even). Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
• For the filling: Beat the cream cheese and sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at a time. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will puff up and crack).
• Pour half of the batter into the springform pan. Sprinkle the chopped cookies over the top and gently press down on them so some sink into the batter. Pour the remaining batter on top. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
• Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• For the topping: Pulse 9 of the cookies in a food processor until fine crumbs form. Add the cream cheese and pulse until incorporated and sticky enough to form a ball. Scoop out 1 tablespoon and form into a ball, then roll the ball in the sprinkles until completely covered. Place on a baking sheet and repeat with the remaining cookie mixture and sprinkles for 9 balls total. Refrigerate until ready to use. Cut the remaining 5 cookies in half.
• Run a knife around the edge of the pan once more and open the clasp to unmold the cheesecake. Transfer to a serving plate or cake stand and smooth the edges with a knife. Drizzle the hot fudge sauce all over the top and sides of the cake, and use an offset spatula to spread it evenly, letting some drip over the sides. Make a decorative ring around the edge of the cheesecake with the cookie balls. Place a cookie half cut-side down in between each ball. Serve cold.

3-STEP PHILADELPHIA MINI CHEESECAKES

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended.
• Place 1 cookie in each of 12 paper-lined muffin cups; top with cream cheese mixture.
• Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours. Peel kiwi; cut into 6 slices, then cut each slice in half. Place 1 kiwi piece on each cheesecake. Top with berries.

PHILADELPHIA OREO CHEESECAKE

Steps:

• Preheat oven to 350°F Line 13X9 inches baking pan with foil, with ends of foil extending over sides of pan.
• Place 30 cookies in food processor; cover. Process for 30-45 seconds or until finely ground.
• Add butter, mix well.
• Press Oreo and butter mixture firmly onto bottom of pan.
• Bean cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
• Add sour cream; mix well.
• Add eggs, one at a time, beating until blended after each addition.
• Chop the remaining cookies and gently stir 1 1/2 cups of chopped cookies into cream cheese batter.
• Pour batter over cookie crust and top with remaining chopped cookies.
• Bake 45 minute or until center is almost set.
• Cool for 4 hours in refrigerator or overnight.
• Gently lift cheesecake from pan using the foil handles.
• Cut into 16 pieces and enjoy.
• Store leftover cheesecake in refrigerator.

PHILADELPHIA MINI CHEESECAKES

Steps:

• Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
• Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
• Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
• Beat whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with blueberries and zest.